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Sushi: Taste and Techniques Hardcover – August 29, 2002

73 customer reviews

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Editorial Reviews

From Library Journal

Although training is required to become a master sushi chef like Takemura, who first presided over London's Nobu and has worked at New York's Nobu, one can make versions of the dish at home. Together with Barber, who teaches Japanese and Asian fusion cooking, Takemura provides dozens of color photographs that show how to prepare step by step "scattered," stuffed, pressed, rolled, and hand-formed sushi. In addition, there are chapters on eating at a sushi bar and proper etiquette-helpful for anyone intimidated by the very idea-along with a section of basics covering equipment, ingredients, and techniques (the chapters on preparing fish would be useful to anyone who cooks it). The book concludes with a glossary, an international restaurant guide, and a listing of mail-order/online sources. This unique book is recommended for most collections.
Copyright 2002 Reed Business Information, Inc.

Review

"beautifully illustrated" and "explains everything you need to know about sushi ingredients, even sushi etiquette". Decanter --This text refers to an out of print or unavailable edition of this title.

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Product Details

  • Hardcover: 256 pages
  • Publisher: DK; 1st edition (September 1, 2002)
  • Language: English
  • ISBN-10: 0789489163
  • ISBN-13: 978-0789489166
  • Product Dimensions: 7 x 0.9 x 8.9 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (73 customer reviews)
  • Amazon Best Sellers Rank: #51,176 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

135 of 137 people found the following review helpful By Mrs.G on November 20, 2002
Format: Hardcover
This book is maybe too much for the beginning sushi lover (more pun than truth), but certainly a neccessary choice for the avid connisseur. Not only are the pictures, recipes and descriptions astounding, but they offer some insight into the lesser discussed topics, such as: how to serve up Octopus fresh, or how to cut your fresh fish for sushi. DIFFERENT kinds of fish - flat fish, makrel, tuna, it's all in here.
I have a good collection of sushi books, and this by far outranks them all. I first began to appreciate sushi in the mid 80's, began making it for myself in the 90's and these days I fine tune my interest. I highly recommend this book. If you are unsure, teeter-tottering, or considering getting this as a gift for someone else - doubt no more. This baby rocks. ;)
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55 of 56 people found the following review helpful By Rebecca of Amazon HALL OF FAMETOP 500 REVIEWERVINE VOICE on May 17, 2004
Format: Hardcover
If you only buy one book about Sushi, this would be my recommendation. Not only do you learn all the basic techniques, there are detailed instructions and full-color pictures to show you every major step in the entire process.

This book also has a section on the history of sushi, information on the utensils, ingredients and fish used to make sushi. You will learn to make scattered, stuffed, pressed, rolled and hand-formed sushi.

A special section also describes etiquette, problems and solutions and information on the sushi bar experience. A directory of sushi bars and a great index complete the package.

Look for bonito fish flakes and kombu to order with this book. Amazon sells both and you need those basic ingredients to make the stock and rice. If you can't find them at your local market this book also has a list of Japanese retailers and fish suppliers. Also look for Dried Seaweed in sheets and a bamboo rolling mat.

~The Rebecca Review
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40 of 43 people found the following review helpful By jumpy1 on September 18, 2002
Format: Hardcover
Wow -- this book is not just for sushi, but for seafood technique, period. Full of color photos, with, for instance, several different species of fish shown with dotted lines as a cutting guide ... a glossary of japanese terms, how to prepare the usual condiments (also shown in color photographs). I just want to keep this around as a reference! Or, maybe that's just an excuse?
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14 of 14 people found the following review helpful By fiannor on January 4, 2004
Format: Hardcover
I only have 2 or 3 books on sushi, and so far this one is the best. Great pictures, easy uncomplicated directions that work, and a really broad range of sushi types and the many ways to prepare it. The fish and shellfish pictures are realy good, with directional lines overlayed to show you where to cut. The book is set up well and easy to navigate. And has the best and quickest sushi rice recipe i've found in books and on the net. I nailed the rice on my first try.
There's allot more in the book than just Sushi. There are so many recipe's for other dishes served at Sushi resturants, you'd have to be in Japan to see them all.
Awsome book.
David.
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8 of 8 people found the following review helpful By Anne-Marie on February 4, 2006
Format: Hardcover
The photos in this book are beautiful and inspiring. I cannot read it without wanting to make sushi.

Contents include under these major categories:

-Basics

-Making

-Eating

The best part is the simple and clean photography, especially of the fish which the show what they look like both whole (scales and all) to cut up.

The "pressed sushi" section is my favorite, very impressive!
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11 of 12 people found the following review helpful By Trish VINE VOICE on January 24, 2005
Format: Hardcover Verified Purchase
I found this book in the public library and decided to buy a copy for myself...this book is very informative for those starting out in sushi making. Lots of pics and step-by-step instruction. I have read other books that include sushi, but this one focuses on preparation, technique and finding ingredients.

I really appreciate the encouragement from the author that making sushi can be by anyone!
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6 of 6 people found the following review helpful By T. Robinson on October 21, 2010
Format: Hardcover Verified Purchase
While I don't have plans on cutting up my own whole fish, the portion of that book was a bit lost on me, but I'll have to give it some thought. What I was afraid of getting was just another book of "here's some obscure things to put in your sushi rolls." Instead, I got some great new ways to put together meals, make them look good, and hopefully not spend too much time getting there. Things I hadn't seen done in other books (that probably should have occurred to me) were such things as log-roll sushi, box pressed sushi, scattered sushi (easy and pretty to fix for company), wrapping in spring-roll wrappers (the rice-paper type normally seen around vegetables) and a lot of things that don't call for nori other than nigiri. As usual, the DK people do an especially slick job on the publication.

If you're past the basics in making sushi (although, they are there in this book) you really want this book on your shelf.
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9 of 10 people found the following review helpful By Guillermo Gonzalez-Gamero on January 25, 2004
Format: Hardcover
Great edition, I really love it.
You can find concise cultural background, easy to understand explanations from cutting fish to creating dishes in a very exquisite manner, as well as important etiquette while eating in a sushi bar.
It covers a very wide scope of shushi styles and the pictures are really great, so they all make the reading a worthwhile experience.
The best cost/benefit I have ever seen when it comes to cooking books.
Guillermo.
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